General Motors: Buick LaCrosse featuring Remixed Holiday Classics
One holiday dish that seems to give many home cooks nightmares is cornbread dressing. From it being dry and crumbly to lacking flavor, this dish pulls in the sweetness of cranberry and spiciness of jalapeno to deliver a rich and moist dressing. It can be served as a stand alone side dish or for a heightened gastronomic experience, it is stuffed inside of small Cornish hens and roasted to perfection.
Cranberry & Jalapeno Cornbread Dressing
By: Chef Judson Todd Allen
Serves – 6
Preparation Time – 20 minutes
Cook Time – 1 hour 15 minutes minutes
Tip 1 – Instead of using a broth, work with a rich chicken or vegetable stock to bring moisture into your cornbread dressing. Simply put – It tastes better.
Tip 2 – Take the flavor experience to a new level, by adding elements of surprise to your dressing like jalapeno for spice, cranberry for sweetness or even sausage and mushrooms for savory notes.
Tip 3 – Sautee your vegetables (onions, celery, peppers) in olive oil, spices, dry wine and fresh herbs to soften and then transfer them to the bread mixture. This heightens flavor and adds moisture to the dressing.
2 cups – flour
1 cup – cornmeal
2 tablespoons – baking powder
1/2 teaspoon – sea salt
1/2 cup – sugar
2 sticks – butter, melted
1 ¼ cup – buttermilk
2 cups – seasoned croutons
1 medium – yellow onion, diced
3/4 cup – celery, diced
1/4 cup – Jalapeno pepper
3/4 cup – red bell pepper
1/2 cup – dried cranberries
4-5 cups – chicken stock
4 – eggs, beaten
1/4 cup – dry white wine
3 tablespoons – olive oil
1 teaspoon – sage
1 teaspoon – garlic, minced
1 teaspoon – thyme
1 teaspoon – poultry seasoning
1 teaspoon – black pepper
To prepare cornbread, preheat oven to 375 degree.
Melt butter in a small pot. In a mixing bowl, combine wet ingredients. While stirring, add dry ingredients to the mixing bowl. Stir until all lumps are gone. You should have a pancake batter like consistency.
Pour batter into an oiled cast iron skillet or baking dish.
To prepare dressing, add oil to a large saute pan. Add onions, garlic, celery and red peppers and wine; cook over medium heat until tender, about 7 minutes.
In a large bowl, crumble cornbread and add croutons, vegetable mixture, thyme, sage, poultry seasoning, black pepper, jalapenos and cranberries. Add stock and eggs and stir until well combined.
Transfer dressing to an oiled casserole dish and bake until golden on top and cooked through.